Index Catalog // ScholarsArchive@OSU

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Creator:: Teo, Alex Yeow-Lim
Resource Type:: Masters Thesis
Full Text:: pathogenic bacteria in dairy products AN ABSTRACT OF THE THESIS OF Alex Yeow-Lim. Teo for the degree of

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Creator:: Benkerroum, Noreddine
Resource Type:: Dissertation
Full Text:: bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation AN

Trends in the production methods and utilization of milk in the United States and certain foreign countries

Creator:: Young, Jameson
Resource Type:: Masters Thesis
Full Text:: SCIENCE December 1948 APPRTT) Prcfesor of Dairy Husbandry in Ch.rge of Major iead of Department

Efficiency of certain flavone-type compounds as antioxidants for dairy products

Creator:: Erickson, David Rae
Resource Type:: Masters Thesis
Full Text:: Antioxidants For Diary Products EFFICIENCY OF CERTAIL\1 FLkVONE-TYPE COPCJUNDS AS ATIC]DAiftS FCR DAIRY PR

The role of dihydroquercetin as an antioxidant for some dairy products

Creator:: Rajan, Thillasthanam Seshadri
Resource Type:: Dissertation
Full Text:: THE HOLS OF MffifDROQUERCECT AS M JETIQXIDAMT FOR SOME DAIRY

Actaldehyde production and utilization by lactic cultures

Creator:: Keenan, Thomas William
Abstract:: Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
Resource Type:: Masters Thesis
Full Text:: end- product of homofermentative lactic streptococci. Pure lactic acid is odorless and non

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Creator:: Walradt, John Pierce
Abstract:: The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...
Resource Type:: Masters Thesis
Full Text:: ) Title: QUANTITATIVE GAS CHROMATOGRAPHIC ANALYSIS OF SYNTHETIC DAIRY CULTURE FLAVORS Abstract

Flavor chemistry of butter culture

Creator:: Lindsay, Robert C.
Abstract:: Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
Resource Type:: Dissertation
Full Text:: interpreting the mass spectra. Thanks is due the American Dairy Association for providing financial support

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Creator:: Cavazos, Sergio Flores
Abstract:: The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
Resource Type:: Masters Thesis
Full Text:: indices of quality. Shrimp, being such an important marine product, has been investigated

Canning of fish in oil spiced according to Indian taste

Creator:: Parpia, Husain Ali Bhimjee
Resource Type:: Masters Thesis
Full Text:: spiced product. Some plain raediusa, without spices> was also prepared for use as control in th

ScholarsArchive@OSU

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Trends in the production methods and utilization of milk in the United States and certain foreign countries

Efficiency of certain flavone-type compounds as antioxidants for dairy products

The role of dihydroquercetin as an antioxidant for some dairy products

Actaldehyde production and utilization by lactic cultures

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Flavor chemistry of butter culture

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Canning of fish in oil spiced according to Indian taste

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search